# Math for the Professional Kitchen

ISBN: 978-0-470-50896-1

Jul 2013

320 pages

Select type: Paperback

In Stock

\$35.00

## Description

Essential math concepts for professional chefs and culinary students
Ideal for students and working professionals, Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitable operation. From scaling recipes and converting units of measure to costing ingredients and setting menu prices, this book provides a thorough understanding of the crucial math concepts used in the restaurant and foodservice industry.
Written by three veteran math instructors from The Culinary Institute of America, the book utilizes a teaching methodology based on daily in-classroom practice. The entirety of the standard culinary math curriculum is covered, including conversions, determining yields, purchasing, portioning, and more.
•    Vital mathematical concepts are reinforced with easy-to-understand examples and review questions
•    The book is accompanied by instructor support materials including an Instructor’s Manual, a Respondus test bank, and PowerPoint lecture notes
•    This is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionals
A good chef needs a firm grasp of basic math skills in order to cook well and achieve financial success, and that makes Math for the Professional Kitchen the ultimate math resource for every kitchen and every culinary classroom.

## Related Resources

### Instructor

Request an Evaluation Copy for this title

View Instructor Companion Site

Contact your Rep for all inquiries

### Student

View Student Companion Site

Acknowledgments vi

Foreword vii

Introduction viii

1 Units of Measure and Unit Conversions 1

1.1  Measurements Used in the Professional Kitchen  2

1.2 Converting Units of Measure Within Weight or Within Volume 8

1.3  Converting Between Weight and Volume 21

2 Recipe Scaling 35

2.1  Calculating a Scaling Factor 36

2.2  Scaling Recipes Based on a Desired Yield 46

2.3  Scaling Recipes Based on a Constraining Ingredient 56

2.4  Standardizing Recipes 63

3 Yield Percent 73

3.1  What Is Yield Percent? 74

3.2 Calculating EP Quantities and AP Quantities 82

3.3 Quantities That Compensate for Waste 91

4.1 Calculating Portion Size or Number of Portions 96

4.2  Calculating AP Quantities Using Portion Sizes or Recipe  Quantities 104

4.3  Calculating AP Quantities for a Recipe 112

4.4  Creating a Grocery List 119

5 Recipe Costing 131

5.1 Calculating AP Cost per Unit 132

5.2 Recipe Costing 139

5.3 Food Cost Percent 154

5.4 The 2-in-1 Recipe Costing Form 166

5.5 The 2-in-1 Recipe Costing Form: The Excel Version 192

5.6 Comparative Costing 200

6 Kitchen Ratios 213

6.1  What Is a Ratio? 214

6.2 Using a Ratio When One Ingredient Quantity Is  Known 222

6.3  Using a Ratio When the Desired Yield Is Known 231

6.4 Working with Ratios Using Percents 241

6.5 The Baker’s Percent 248

APPENDIX I

Additional Information on Units of Measure 259

APPENDIX II

Volume Unit Equivalent Visual Memorization Aids 261

APPENDIX III

Changing Between Fractions, Decimals, and Percents 263

APPENDIX IV

The Butcher’s Yield 267

APPENDIX V

Information from  The Book of Yields 269